Grilled Octopus with Charred Cabbage and Lemon-Herb Oil
Prep
25 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This grilled octopus dish has become one of my favorite ways to impress guests without spending hours in the kitchen. The tender, smoky octopus paired with charred cabbage creates such a beautiful contrast, and here's the best part: the whole thing comes together in just over an hour. Red cabbage is packed with antioxidants that are actually enhanced when cooked, making this as nutritious as it is delicious. The lemon herb oil brings everything together with bright, fresh flavors, and honestly, it's so simple you'll wonder why you haven't made it before.
Ella x
Ingredients
- 1 kgoctopus(cleaned and halved lengthwise)
- 1 headred cabbage(cut into 1-inch thick wedges)
- 6 tablespoonsextra virgin olive oil
- 2lemon(juiced, plus zest of 1 lemon)
- 237 mlfresh parsley(finely chopped)
- 2 tablespoonsfresh dill(finely chopped)
- 4 clovesgarlic(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 237 mlwhite wine
- 473 mlwater
Detail level
Instructions
- 1
In a large pot, combine water and white wine. Bring to a boil and add the octopus halves. Reduce heat and simmer gently for 35-40 minutes until the thickest part is tender when pierced with a fork. Drain and let cool for 5 minutes.
Tip: Simmering the octopus first ensures tender meat that won't become rubbery on the grill.
- 2
While octopus cooks, prepare the lemon-herb oil by whisking together 5 tablespoons of olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, sea salt, black pepper, and red pepper flakes in a small bowl. Set aside.
Tip: The herb oil can be made up to 2 hours ahead and stored at room temperature.
- 3
Preheat your grill to medium-high heat (around 400°F). Brush the cabbage wedges with 1 tablespoon of olive oil on both sides and season lightly with salt and pepper.
Tip: Keep the grill grates clean and oiled to prevent sticking.
- 4
Pat the cooked octopus dry with paper towels. Using a sharp knife, lightly score the skin in a crosshatch pattern without cutting all the way through the flesh.
Tip: Scoring helps the grill marks develop and allows better seasoning penetration.
- 5
Place the octopus and cabbage wedges on the hot grill. Cook the octopus for 3-4 minutes per side until charred marks appear and the tentacles develop a crispy exterior.
Tip: Don't move the octopus around too much; let it sit to develop those desirable char marks.
- 6
Grill the cabbage wedges for 4-5 minutes per side until they have deep charring and the outer leaves are caramelized and tender.
Tip: The outer charred leaves will have a slightly bitter, sweet flavor that pairs beautifully with the octopus.
- 7
Transfer the grilled octopus and cabbage to a serving platter. Drizzle generously with the lemon-herb oil and serve immediately while still warm.
Tip: The residual heat will help infuse the herb oil flavors into the octopus.
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